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Healthy Recipe: Zucchini & Corn Fritters

Healthy Recipe: Zucchini & Corn Fritters

Irresistibly crunchy on the outside and soft and tender on the inside, these fritters are not only delicious, but they also contain fiber-rich vegetables and nutritious herbs. The “dough” is made of zucchini, chickpeas and corn – all held together by eggs and almond flour. To add an extra touch of flavor, we like to pair it with a sriracha yogurt sauce. Luckily, these fritters only take 20 minutes to make, so they can be ready whenever you need a quick snack or easy meal.

6 servings

20 minutes preparation

13 ingredients

ingredients
  • 1 cup mashed chickpeas
  • 1 cup frozen corn, thawed
  • 2 eggs
  • 1 cup almond flour
  • ¼ cup chopped parsley
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 2 tablespoons olive oil
  • 2 tablespoons sriracha sauce (optional, see Chef Tips)
  • ¾ cup plain Greek yogurt
Travel directions
  1. Combine zucchini, chickpeas, corn, eggs, almond flour, parsley, salt, pepper, turmeric, and cumin in a large bowl.
  2. Heat olive oil in a skillet over medium heat. Use a 2 tablespoon scoop to distribute the fritters in the pan and cook for about 2 minutes per side, or until golden brown.
  3. Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.
Chef Tips

If you don’t have sriracha on hand, you can also substitute a teaspoon or two of your favorite hot sauce.

For a less spicy sauce, reduce the amount of sriracha added to the yogurt. Try adding tablespoon at a time until you reach the desired level of heat. Alternatively, these fritters can be combined with yogurt, pesto, or a dipping sauce of your choice.

Nutrition Facts (per serving)

Calories: 359; Fat: 20g; Saturated fat: 3g; Polyunsaturated fat: 2g; Monounsaturated fat: 4g; Carbohydrates: 33g; Sugar: 7g; Fiber: 7g; Protein: 17g; Sodium: 417mg

Registered Dietitian Approved

Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure each is backed by scientific evidence and follows guidelines that have been established by the Oncological Nutrition for Clinical Practice, 2nd ed.published by the Oncology Nutrition Dietetic Practice Group, a professional advocacy group of the Academy of Nutrition and Dieteticsand the American Institute of Cancer Research and the American Cancer Society

This recipe was originally published on Cook for your life† It is used with permission.